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Lunch | Vegetarian

Spinach and mushroom tart

A real treat for your eyesight, blood and immune system

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Spinach and mushroom tart recipe
Serves:
8
Preparation:
30 Mins
Cooking:
90 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten, Mustard, Milk
Check Your Own Recipe

What are the health benefits of Spinach and mushroom tart?

A real treat for your eyesight, blood and immune system

 

Ingredients

Method

Ingredients

6 free range  eggs, whisked nutritional information
6 free range eggs, whisked
Freshly ground nutmeg to taste nutritional information
Freshly ground nutmeg to taste
30ml/2 tbsp olive oil nutritional information
30ml/2 tbsp olive oil
350g/12oz Portobello mushrooms, sliced nutritional information
350g/12oz Portobello mushrooms, sliced
250g/9oz ricotta cheese nutritional information
250g/9oz ricotta cheese
Salt and pepper to taste nutritional information
Salt and pepper to taste
400g frozen shortcrust pastry nutritional information
400g frozen shortcrust pastry
5g/3 sprigs thyme, leaves only nutritional information
5g/3 sprigs thyme, leaves only
6g/1 tbsp wholegrain mustard nutritional information
6g/1 tbsp wholegrain mustard
500g baby spinach nutritional information
500g baby spinach
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven to 180C/465F/Gas 4.
2) Grease a 25cm/10in tart tin with butter.
3) Roll out the pastry to line the tart tin, cover with greaseproof paper and fill with baking beans.
4) Put in the oven and bake blind for 10-15 minutes
5) Remove the beans and greaseproof paper and put back in the oven for 4 minutes.
6) Turn the oven up to 200C/400F/Gas 6
7) Meanwhile heat a tablespoon of oil in a frying pan and fry the mushrooms with the thyme until softened. Season well and set aside.
8) Heat a large pan over a medium heat, add the remaining oil and spinach.
9) Cover and allow to wilt, season with the nutmeg.
10) Mix the ricotta and mustard well and season.
11) To complete the tart, spoon the ricotta mixture into the bottom of the pastry case, top with the spinach and then the mushrooms.
12) Pour the whisked eggs over the other ingredients in the tart case.
13) Bake in the oven for 40 minutes until golden brown.
14) Allow to cool slightly before serving.

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